| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Pasta & pas, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Linguine |
| 2 | T | Extra virgin olive oil |
| 2 | oz | Pancetta or bacon, coarsely |
| chopped | ||
| Dandelion stems from 2lbs of | ||
| greens cut into 1 | ||
| 1/2-inch | ||
| pieces | ||
| 2 | Garlic cloves, thinly sliced | |
| 1 | T | Fresh lemon juice |
| Crushed red pepper, large | ||
| pinch | ||
| Salt, to taste | ||
| Freshly grated Parmesan | ||
| cheese for accompaniment |
INSTRUCTIONS
Cook the linguine in a large pot of boiling salted water until al dente. Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate. Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes. Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper. Season with salt and serve; pass the Parmesan cheese alongside. Per serving: 301 Calories; 9g Fat (27% calories from fat); 11g Protein; 43g Carbohydrate; 10mg Cholesterol; 387mg Sodium NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 10, 1998
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 476
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 37.4mg
Sodium: 919.3mg
Potassium: 414.3mg
Carbohydrates: 63.4g
Fiber: 4.2g
Sugar: 13.5g
Protein: 25.4g